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Creamy Pesto Salmon and Shrimp
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Creamy Pesto Salmon and Shrimp

Creamy Pesto Salmon and Shrimp

with Wild Rice Pilaf

Get ready for a seafood dinner that's sure to please! Succulent salmon and shrimp are topped with a velvety pesto cream sauce and served with wild rice pilaf. You'll love this combo of herby, earthy and fresh flavours.

Walnuts/Noix de Grenoble

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

285 g


(Contains Shrimp/Crevettes)

½ cup

Wild Rice Medley

160 g

Sweet Bell Pepper

170 g

Green Beans

50 g


1 unit


28 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)

¼ cup

Basil Pesto

(Contains Milk)

56 mL


(Contains Milk)

43 g

Cream Cheese

(Contains Milk)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1110 kcal
Fat69 g
Saturated Fat24 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber7 g
Protein58 g
Cholesterol325 mg
Sodium2040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Medium Bowl
Baking Sheet
Aluminum Foil


Cook wild rice pilaf

Before starting, preheat the broiler to high. Wash and dry all produce. Add vegetable stock powder, wild rice medley and 1 cup water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min.Remove the pot from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/4-inch slices.Trim green beans.Peel, then cut shallot into 1/4-inch pieces.Zest, then juice half the lemon. Cut remaining lemon into wedges.Pat salmon dry with paper towels, then season with salt and pepper.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Cook veggies

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and green beans. Season with salt and pepper, then toss to combine. Cook, stirring occasionally, until tender-crisp, 3-5 min.Remove from heat. Transfer veggies to a medium bowl. Add half the lemon zest and 1/2 tbsp pesto (dbl for 4 ppl) to veggies, then toss to coat. (NOTE: Remaining pesto will be used in step 5.)Cover to keep warm.

Broil salmon and shrimp

While veggies cook, arrange salmon on a foil-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp oil (dbl for 4 ppl).Broil salmon in the top of the oven until cooked through, 7-9 min.Meanwhile, toss shrimp with 1/2 tbsp oil (dbl for 4 ppl) on an unlined baking sheet. Broil in the middle of the oven until shrimp just turn pink, 5-6 min.

Make sauce

Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until fragrant, 1-2 min. Add cream, cream cheese and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce is smooth and warmed through, 1-2 min. Remove from heat. Stir in remaining pesto. Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork, then stir in remaining lemon zest, 1 tbsp butter and 1 tsp lemon juice (dbl both for 4 ppl).Divide wild rice pilaf, veggies, salmon and shrimp between plates.Spoon sauce over salmon and shrimp.Sprinkle walnuts over veggies.Squeeze a lemon wedge over top, if desired.

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